The Common sense recipe book

Make smooth one and a half tablespoonftls of flour in a little water; add, and mix thoroughly, one and a half teacupfuls of sugar, two tablespoonfuls of vinegar, a pinch of salt and flavoring to taste. Into the mixture pour a pint and a half of boiling water and boil ten minutes. When ready to take from the fire, but before removing, add a tablespoonful of butter. BANANA SAUCE. Peel some bananas, a deep glass dish, sweeten with one-half cup of sugar. Place over the fire four cups of sweet milk, one For Biscuits and Pastry Use Eagle Baking Powder . 175 Reliable and pure are ‘HANSEN’S JUNKET TABLETS,” And can be used without fear by the most delicate stomach. EVANS AND SONS, Ltd., Agents for Canada, Montreal and Toronto. cup of sugar and a small piece of butter. When the miik boiis, thicken with two spoons oi corn-starch dissoived in a little muk and the yolks of two eggs well beaten. When done pour over the bananas, and frost the top with the two whites. Flavor with vanilla, rose or almond. RHUBARB SAUCE Wash the stalks thoroughly. Do not pare the rhubarb, but have ready a board and a very sharp knife. Cut in half inch pieces with a quick, direct motion, and you will have no strings. Put into granite saucepan, just cover with boiling water, put on a close-fitting cover, or a plate, and cook without stirring till tender, which will be about twenty minutes; then add sufficient sugar to sweeten, without stirring it in; just lightly, with a silver fork, carefully scrape the bottom of dish to dissolve the sugar, being careful to keep every piece of the rhubarb whole and distinct. Do not cook after adding the sugar, but leave on back of range till sugar is dissolved, then carefully pour into dish for serving. Sugar is wasted if cooked with the fruit. ORANGE FLAVORING. To make a good orange flavoring take the skins of the oranges and boil one pound of them until perfectly done. Chop them fine, and to one gill of the water in which the skins have been boiled add one pound of brown sugar and the skins. Boil all together until very thick and then put into a glass jar until ready for use. HARD SAUCE. Beat the yolks of one or two eggs until very light, add sufficient sugar to make stiff, beating until smooth and creamy; : % Sugar Cured ' HARPER | 5 HAMS AND BACON are the best. RK. &P, Aenaud, Kg & Patterson 652 Craig Street a have the best choice of fancy Furniture, suitable for Wedding and Fu rnitu re other presents. 3 & 2 > A flavor ¢@> Suit sthe taste) 77 Put ut on va tsaucer, shaping intova mound with a knife and grate nutmeg over it. MUGWUMP SAUCE. One cup of sugar, half a cup of butter and one egg. Stir all together without having previously beaten the egg. Beat till very light. Flavor to taste. Notwithstanding its name this is the best sauce made. HARD SAUCE, One cup of sugar and half a cup of butter. Beat to a froth and flavor with brandy or wine. CREAM SAUCE, Half a pint of cream, one cup of sugar, one teaspoontul of vanilla and one egg. Beat the sugar and egg together, heat the cream almost to boiling point. and add to the sugar and egg immediately before serving. If cream is not obtainable, milk will do. 66 Vin Mariani is the most beneficial tonic ; I recom- mend it heartily to all sufferers.”— ‘anauschek. White Floss Cocoanut stirred into a lemon filling will prove a delicious aadition to the flavor of your cake. Pastry and Pies In all receipts calling for two teaspoonfuls cream of tartar and one of soda, use two teaspoonfuls Eagle Baking Powder, and the results will be more uniform and satisfactory. BREATHER CRUST: (By Miss Andrews.)